Bee Sting Recipe

preheat and prepare dough

Preheat your oven to 500°F (260°C) or as hot as it will go with a pizza stone or baking steel placed on the middle rack. If you use a baking sheet, preheat the sheet upside down. Lightly dust your work surface with the 2 tbs flour. Stretch or roll the pizza dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a pizza peel or parchment-lined baking sheet. Brush the rim lightly with 1 tbs olive oil.

make quick sauce

In a small bowl, combine 1 cup crushed tomatoes, 1 minced garlic clove, 1 tsp extra-virgin olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Mix until combined and taste; adjust seasoning. This is a no-cook sauce suitable for pizzas — keep it slightly loose but not watery. Spoon about 1/2 cup of the sauce onto the stretched dough and spread into a thin, even layer leaving the rim clear.

assemble cheeses and soppressata

Evenly distribute the 4 oz torn or sliced fresh mozzarella over the sauced base, leaving spaces for burrata later. Arrange the 3 oz thinly sliced soppressata in overlapping pieces across the pizza. You can fold or ruffle some slices so they crisp at the edges during baking.

Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and soppressata edges are crisp and cheese is bubbly. Baking time will vary by oven and stone temperature; watch closely after 6 minutes.

add burrata, basil, and chili honey

Remove the pizza from the oven. Immediately tear open the burrata and gently dollop the creamy interior and outer shell pieces into the center and a couple of spots across the pie so the warm pizza slightly collapses the burrata. Scatter 8 fresh basil leaves over the pizza. Drizzle 2 tbs chili honey evenly over the pizza (start with 1 1/2 tbs if you prefer less heat-sweet balance). If you want extra heat, sprinkle 1/4 tsp red chili flakes. Finish with 1 tsp extra-virgin olive oil and, if desired, a light dusting of 1 tsp grated Parmesan or Pecorino.

Let the pizza rest for 1–2 minutes, then slice and serve hot so you get the contrast of sweet-spicy honey with creamy burrata and savory soppressata.